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Hazelnut-Chocolate Spread


This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Source: Martha Stewart Living, October 2010


  • 7 ounces blanched hazelnuts (1 1/2 cups), toasted
  • Coarse salt
  • 1/2 cup confectioners' sugar
  • 2 1/2 ounces semisweet chocolate, melted


  1. Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.

  2. Bring to room temperature before using.

Cook's Notes

Hazelnut-chocolate spread can be stored at room temperature for up to 3 days or refrigerated for up to 1 month. Bring to room temperature before using.

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